Written by Dulanga Witharanage
In recent years, the culinary landscape has experienced a remarkable transformation, particularly within the realm of plant-based dining. This shift represents more than just a passing trend; it signifies a movement deeply rooted in cultural heritage, sustainability, and ethical practices. As the hospitality sector embraces this evolution, it finds itself at the forefront of a revolution that melds tradition with innovation, offering a fresh take on dining that resonates with a growing audience of conscious consumers.
On November 1st 2024, in celebration of World Vegan Day, SLYCAN Trust, in partnership with Meatless Monday Sri Lanka, EthicalX, and Cinnamon Grand, hosted Plant Based Stories, an event dedicated to showcasing Sri Lanka’s rich plant-based heritage. This event featured a panel discussion titled "Innovating Menus and Experiences," which explored how the island's culinary traditions are reshaping the future of hospitality through innovative plant-based offerings.
According to Bloomberg Intelligence, the global plant-based food market is projected to surge to $162 billion by 2030, a dramatic increase from $30 billion in 2020. This explosive growth is driven by an increasing consumer demand for sustainable and ethical eating options. As diners increasingly seek plant-based choices, the hospitality sector must adapt its offerings to meet this demand while preserving the authenticity of Sri Lankan cuisine.
During the panel discussion, industry leaders shared their insights on the integration of plant-based menus into their establishments.
Sashika Kaluwahewa, Manager of Sustainability at Jetwing Hotels, emphasized the importance of collaboration between hotels and local farmers in fostering a sustainable food system. "The trend toward plant-based dining has prompted us to rethink our menus and sourcing strategies," Sashika explained. "By partnering with local farmers, we not only support the community but also ensure that our ingredients are fresh and environmentally friendly. This approach enhances the quality of our dishes and enriches the dining experience for our guests."
Dushantha Tittawala, Hotel Manager at Cinnamon Grand, echoed this sentiment, discussing the hotel’s curated plant-based menu that highlights local ingredients with a contemporary twist. "We’ve noticed a significant number of guests actively seeking plant-based food options," he noted. "By combining traditional Sri Lankan dishes with modern culinary techniques, we create unique experiences that resonate with our diners. For instance, we might take a classic dish and reimagine it using innovative cooking methods or presentation styles. This not only engages our consumers but also honors our culinary heritage."
Randima Balasooriya, the entrepreneur behind Ranbath Organic and an EthicalX cohort member, shared insights into how deep-rooted culinary traditions enhance market competitiveness. "Our brand identity is heavily influenced by Sri Lankan culinary heritage," Randima shared. "By sourcing organic, locally grown ingredients, we not only provide nutritious meals but also tell a story of sustainability and local culture. This connection to our heritage sets us apart in a crowded marketplace and resonates with customers who value authenticity."
Dennis Mombauer, Director of Research and Knowledge Management at SLYCAN Trust, discussed the broader implications of plant-based diets on sustainable development. "Traditional, plant-based diets support sustainable food systems and can significantly reduce carbon footprints," he explained. "As we embrace culinary tourism, we have an opportunity to promote local plant-based cuisines that align with climate action initiatives. By encouraging travelers to experience authentic plant-based dishes, we can foster a greater appreciation for sustainability and local food systems."
As the discussion progressed, it became increasingly clear that the intersection of plant-based dining and Sri Lankan culinary heritage is not merely a pathway for innovation in the hospitality sector; it is also a crucial element in promoting sustainable practices. Conversations surrounding cultural traditions, market demand, and environmental impact underscored the potential for a harmonious relationship between food, culture, and sustainability.
The insights shared during this enlightening panel discussion highlight the transformative power of plant-based dining within the hospitality sector. As more establishments embrace their culinary heritage while innovating to meet modern demands, the future of dining in Sri Lanka looks promising. By prioritizing sustainability and ethical practices, the hospitality industry can not only enhance the dining experience but also contribute significantly to the preservation of local cultures and the health of our planet.
Meatless Monday Sri Lanka (MMSL) aims to promote and strengthen ethical, sustainable, and climate-friendly food systems. Through awareness creation, capacity-building, outreach, and direct interventions, MMSL supports transitioning to ethical, sustainable, and climate-friendly lifestyles that benefit human and animal wellbeing, environmental conservation, and the climate.
Written by Dulanga Witharanage
In recent years, the culinary landscape has experienced a remarkable transformation, particularly within the realm of plant-based dining. This shift represents more than just a passing trend; it signifies a movement deeply rooted in cultural heritage, sustainability, and ethical practices. As the hospitality sector embraces this evolution, it finds itself at the forefront of a revolution that melds tradition with innovation, offering a fresh take on dining that resonates with a growing audience of conscious consumers.
On November 1st 2024, in celebration of World Vegan Day, SLYCAN Trust, in partnership with Meatless Monday Sri Lanka, EthicalX, and Cinnamon Grand, hosted Plant Based Stories, an event dedicated to showcasing Sri Lanka’s rich plant-based heritage. This event featured a panel discussion titled "Innovating Menus and Experiences," which explored how the island's culinary traditions are reshaping the future of hospitality through innovative plant-based offerings.
According to Bloomberg Intelligence, the global plant-based food market is projected to surge to $162 billion by 2030, a dramatic increase from $30 billion in 2020. This explosive growth is driven by an increasing consumer demand for sustainable and ethical eating options. As diners increasingly seek plant-based choices, the hospitality sector must adapt its offerings to meet this demand while preserving the authenticity of Sri Lankan cuisine.
During the panel discussion, industry leaders shared their insights on the integration of plant-based menus into their establishments.
Sashika Kaluwahewa, Manager of Sustainability at Jetwing Hotels, emphasized the importance of collaboration between hotels and local farmers in fostering a sustainable food system. "The trend toward plant-based dining has prompted us to rethink our menus and sourcing strategies," Sashika explained. "By partnering with local farmers, we not only support the community but also ensure that our ingredients are fresh and environmentally friendly. This approach enhances the quality of our dishes and enriches the dining experience for our guests."
Dushantha Tittawala, Hotel Manager at Cinnamon Grand, echoed this sentiment, discussing the hotel’s curated plant-based menu that highlights local ingredients with a contemporary twist. "We’ve noticed a significant number of guests actively seeking plant-based food options," he noted. "By combining traditional Sri Lankan dishes with modern culinary techniques, we create unique experiences that resonate with our diners. For instance, we might take a classic dish and reimagine it using innovative cooking methods or presentation styles. This not only engages our consumers but also honors our culinary heritage."
Randima Balasooriya, the entrepreneur behind Ranbath Organic and an EthicalX cohort member, shared insights into how deep-rooted culinary traditions enhance market competitiveness. "Our brand identity is heavily influenced by Sri Lankan culinary heritage," Randima shared. "By sourcing organic, locally grown ingredients, we not only provide nutritious meals but also tell a story of sustainability and local culture. This connection to our heritage sets us apart in a crowded marketplace and resonates with customers who value authenticity."
Dennis Mombauer, Director of Research and Knowledge Management at SLYCAN Trust, discussed the broader implications of plant-based diets on sustainable development. "Traditional, plant-based diets support sustainable food systems and can significantly reduce carbon footprints," he explained. "As we embrace culinary tourism, we have an opportunity to promote local plant-based cuisines that align with climate action initiatives. By encouraging travelers to experience authentic plant-based dishes, we can foster a greater appreciation for sustainability and local food systems."
As the discussion progressed, it became increasingly clear that the intersection of plant-based dining and Sri Lankan culinary heritage is not merely a pathway for innovation in the hospitality sector; it is also a crucial element in promoting sustainable practices. Conversations surrounding cultural traditions, market demand, and environmental impact underscored the potential for a harmonious relationship between food, culture, and sustainability.
The insights shared during this enlightening panel discussion highlight the transformative power of plant-based dining within the hospitality sector. As more establishments embrace their culinary heritage while innovating to meet modern demands, the future of dining in Sri Lanka looks promising. By prioritizing sustainability and ethical practices, the hospitality industry can not only enhance the dining experience but also contribute significantly to the preservation of local cultures and the health of our planet.
Meatless Monday Sri Lanka (MMSL) aims to promote and strengthen ethical, sustainable, and climate-friendly food systems. Through awareness creation, capacity-building, outreach, and direct interventions, MMSL supports transitioning to ethical, sustainable, and climate-friendly lifestyles that benefit human and animal wellbeing, environmental conservation, and the climate.
